Stuffed Pork Tenderloin with Spinach Ham & Cheese
This Stuffed Pork Tenderloin with Spinach Ham & Cheese is the perfect choice for special occasions or Holidays…
Ingredients
- 1 large pork tenderloin, silver skin removed
- 4 thin slices Black Forest Ham, or as needed
- 5 ounces (1/2 package) chopped frozen spinach, thawed, drained and excess liquid squeezed out
- 4 ounces light cream cheese, room temperature
- 1/2 cup roasted red peppers, diced tips & tricks
- 2 large cloves garlic, pressed
- 1/2 tbsp. fresh rosemary, finely chopped tips & tricks
- 1/4 tsp. hot paprika
- 3/4 tsp. ground Himalayan sea salt, or more to taste and divided
- 3/4 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
Directions
- Score meat in half lengthwise. Place some plastic wrap over and using the flat side of a meat mallet, flatten it down to ¼ to 3/8th –inch thick; discard cling film.
- Place slices of ham on top and set aside. Preheat oven to 375ºF
- In a mixing bowl, add spinach, cream cheese, roasted red peppers, garlic, rosemary, hot paprika, ¼ tsp. salt and ¼ tsp. black pepper. Stir the ingredients until evenly blended.
- Spoon the spinach mixture on the pork. Roll up the meat while tucking the ends in. Keep in place with kitchen twine and secure the ends with toothpicks; season with salt and pepper.
- In an ovenproof skillet over medium-high heat, add oil. When hot, add tenderloin, seam side down, and cook until brown, about 1 ½ to 2 minutes.
- Flip the meat over and move the skillet to the preheated oven. Cook for 20 to 25 minutes or until the internal temperature reaches 140ºF to 145ºF.
- Remove from the heat, transfer the tenderloin to a cutting board and cover loosely with foil forming a tent to keep it warm. Let it rest 15 minutes before slicing.